Mukul Kataria

CAREER OBJECTIVE

To work with the highest and hygienic practices as per industry standards and to continuously develop my knowledge in the kitchen.

EMPLOYMENT HISTORY

THE LAST COURSE, TRICITY, INDIA

Executive Chef (12-06-2019 to 30-11-2019)

Responsible for training, supervision of the work of management staff in the food production, plan menus with food, plus beverage manager for restaurant considering clients, marketing conditions, popularity of various dishes, holidays period, costs along with other factors. Ensuring a climate of smooth and friendly cooperation is adhered to by all the team members.

Schedule the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct, approve the requisition of products and other necessary food supplies at the cooking station and stock.

Ensure that high standards of sanitation cleanliness are maintained throughout the kitchen areas at all times. Establish controls to minimize food as well as supply waste and theft.

Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation accident prevention principles.

Develops recipes and plan the food design to create a perfect match between the dish’s aspect and its taste, also exercises portion control over all items served.

Assist in establishing menu selling prices Prepare all necessary data for the budget, project food as well as labour costs.

Troubleshooting any problems that may arise with respect to food.

Taking feedbacks from guest during non-busy hours of service.

ROYAL NUTRITION HOUSE, PATIALA BRANCH, PUNJAB, INDIA

Executive Chef (05-06-2018 to 30-12-2018)

Responsible for training, supervision of the work of management staff in the food production, plan menus with food, plus beverage manager for restaurant considering clients, marketing conditions, popularity of various dishes, holidays period, costs along with other factors. Ensuring a climate of smooth and friendly cooperation is adhered to by all the team members.

Schedule the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct, approve the requisition of products and other necessary food supplies at the cooking station and stock.

Ensure that high standards of sanitation cleanliness are maintained throughout the kitchen areas at all times. Establish controls to minimize food as well as supply waste and theft.

Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation accident prevention principles.

Develops recipes and plan the food design to create a perfect match between the dish’s aspect and its taste, also exercises portion control over all items served.

Assist in establishing menu selling prices Prepare all necessary data for the budget, project food as well as labour costs.

Troubleshooting any problems that may arise with respect to food.

Taking feedbacks from guest during non-busy hours of service.

Oversee and organize kitchen stock and ingredients.

TAJ MAHAL RESTAURANTS, TBILISI, GEORGIA, EUROPE

Kitchen head Chef (15/06/2016 - 16/06/2018)

Supervises, coordinates and also participates in activities of cooks as well as other kitchen personnel engaged in preparing cooking food.

Estimate food consumption plus requisitions or purchases foodstuffs.

Receives and examines foodstuffs as well as supplies to make sure quality plus quantity meet established standards specifications.

Selects as well as develops recipes based on type of food to be prepared plus applying personal knowledge experience in food preparation.

Supervises personnel engaged in preparing, cooking and also serving meats, sauces, vegetables, soups and also other food.

Cooks or otherwise prepare food according to recipe.

Cuts, trims and also bones meats poultry for cooking.

Portions cooked foods or gives instructions to workers as to size of portions methods of garnishing.

Supervised the kitchen staff, planned the menus, purchased foodstuffs, and cook food as well.

Training and managing kitchen helpers and stewards.

Preparation of soups and sauces.

Monitoring and minimizing kitchen wastage.

BHAJIS MIRCHI RESTAURANT, PHASE 10, MOHALI, PUNJAB, INDIA

Kitchen Chef (01-08-2012 to 30-05-2016)

I supervised and participated in activities of cooks and other kitchen personnel engaged in preparing cooked food.

I handled the preparation of north Indian food for both vegetarian and non vegetarian, poultry and meat dishes such as chicken, mutton etc. along with snacks and sauces.

I selected as well as developed recipes based on type of food to be prepared plus applying personal knowledge and experience in food preparation.

Always ensured the quality of prepared dishes by following food hygiene practices to keep the food safe for consumption.

Deep cleaning of equipments, knives, chopping board after every use and deep clean of kitchen after every closing.

Following safe food handling practices such as following appropriate methods of cooking and storing food, stock and ingredients used.

Storing all perishable food items in favourable conditions to lessen the food wastage.

Ensuring a climate of smooth and friendly cooperation is adhered by all the team members and always helped and coach other cooks.

Monitoring portion control.

Ensured profit margins are being met by implementing strict waste control methods.

Assist management in preparation of menu and cost them also.

Knows how to receive and where to store stocks.

Ensuring minimum kitchen wastage.

Ensuring that all the statutory regulations are being observed.

Culinary Skills

Identifying ways to improve the profitability of the meals and the restaurant.

Having comprehensive knowledge of Food Hygiene Regulations.

Ability to quickly adapt to a guest's specific requirement.

Always willing to take ownership for all duties, tasks and responsibilities.

Possessing the personality to deal with awkward guest's requests.

Academic Qualifications

Bachelor of Science (Hospitality and Hotel Administration), from Indira Gandhi National Open University, India 2009 - 2012

Senior School Certificate in “Hotel Management and Catering Technology” from Central Board of Secondary Education, India in 2009.

Training Programs

Industrial training at Baithak Kalagram unit of CITCO in F&B service and production department from 06/10/2008 to 06/01/2009.

Industrial training at Hotel Mountview, Chandigarh, in F&B service and production department from 24/12/2010 to 02/04/2011.

Email : adpk6n@r.postjobfree.com

Mobile : +91-805*******

Address : HNO 525, Saini Vihar, Phase 2, Baltana, SAS Nagar, 140604, Punjab, India

Nationality : Indian

Languages known : English, Hindi and Punjabi.

References : Upon Request

(MUKUL KATARIA)

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